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Improvement in the quality of the dried fermented milk product, oggtt

Published online by Cambridge University Press:  01 June 2009

Ibrahim M. Al-Ruqaie ,
Hamza M. El-Nakhal  and
Ahmed N. Wahdan
Ibrahim M. Al-Ruqaie
Affiliation:
Department of Food Science and Technology, College of Agricultural and Food Sciences, King Faisal University, Al-Hassa 31982, Saudi Arabia
Hamza M. El-Nakhal
Affiliation:
Department of Food Science and Technology, College of Agricultural and Food Sciences, King Faisal University, Al-Hassa 31982, Saudi Arabia
Ahmed N. Wahdan
Affiliation:
Department of Food Science and Technology, College of Agricultural and Food Sciences, King Faisal University, Al-Hassa 31982, Saudi Arabia
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Summary

Oggtt is a dried fermented milk product made and marketed primitively under uncontrolled conditions in the Arabian peninsula. By applying controlled conditions for production, the keeping quality of oggtt was greatly improved. The two types (cooked and salted) were produced from fresh pasteurized goats' or cows' milk or from skim milk powder. Oggtts flavoured with chocolate, date, mint or different fruits were also produced. Chemical composition and organoleptic properties of the final products were evaluated. Taste panel results indicated that the plain products, including those made from reconstituted milk, were acceptable, but flavoured oggtts, with the exception of date flavour, were not popular.

Type
Original Articles
Information
Journal of Dairy Research , Volume 54 , Issue 3 , August 1987 , pp. 429 - 435
Copyright
Copyright © Proprietors of Journal of Dairy Research 1987

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References

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